Potatoes and Myoga with Wasabi Vinegar
Enjoy the crunchy texture of lighty parboiled potatoes and fresh myoga in a light and tangy wasabi vinegar dressing. This is a quick and easy recipe that you'll want to remember!
Photographed by Masaya Suzuki
Calorie count is per serving.
Excludes time needed to cool the potatoes.
Ingredients (Serves 2)
- 1 potato (small) (100 g)
- 2 myoga
- A pinch of salt
- 1/4-1/3 tsp wasabi paste
- 1 1/2 tbsp rice vinegar
- 1 tbsp dashi
- 1/2 tbsp sugar
- 1/2 tsp usukuchi soy sauce
- 1/4 tsp salt
Peel the potato and cut into shreds. Put in a strainer and set in a bowl full of water. Lightly stir to rinse. Change the water and repeat 2-3 times. Drain and set aside in the strainer.
To thoroughly remove the starch, continue rinsing until the water is no longer cloudy.
Bring a pot full of water to a boil. Add a pinch of salt and place the strainer in the pot to parboil the potatoes for 30 seconds. When the potatoes are semi-translucent, drain and spread out to cool.
Be careful not to overcook the potatoes. You want to have a crunchy texture.
Cut the myoga lengthwise in half. Cut diagonally into thin slices. Soak in water for several seconds and drain. Pat dry.
Combine the [Wasabi vinegar] ingredients in a bowl. Add the potatoes and myoga, and mix together.